Prawn Mushroom Stuffs Gf Recipe

Preheat oven to 375°F (190°C). Clean mushroom caps with a damp paper towel; remove stems and set caps aside. Pat caps dry.

Brush both inside and outside of mushroom caps with 2 tbs olive oil and season the cavity lightly with 1 tsp coarse salt and 1/2 tsp black pepper.

Arrange caps cavity-up on a rimmed baking sheet lined with parchment paper.

Chop the peeled and deveined tiger prawns into small 1/4-inch pieces. Pat dry with paper towels.

Heat 1 tbs unsalted butter in a medium skillet over medium heat. Add the finely minced shallot and cook until soft and translucent, about 2 minutes.

Add 2 cloves minced garlic and cook, stirring, 30–45 seconds until fragrant (do not brown).

Add the chopped prawns and cook, stirring, until just opaque (about 2–3 minutes). Remove skillet from heat.

Stir in 2 tbs chopped fresh parsley, 1 tsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Transfer prawn mixture to a bowl and let cool slightly (5 minutes).

In a medium bowl, combine 8 oz softened cream cheese with 1/2 cup grated Asiago. Mix until smooth and homogenous using a fork or spatula.

Fold in the 1 tsp finely chopped chipotle in adobo and 1 tsp adobo sauce, plus 1/2 tsp smoked paprika and 1/4 tsp black pepper. Taste and adjust chipotle/adobo to desired heat level.

Fold the cooled prawn mixture into the cream cheese-Asiago mixture until evenly distributed. The filling should be creamy but hold its shape when scooped.

Preheat oven (if not already) to 375°F (190°C). Using a small spoon or a piping bag with a wide tip, mound the prawn-Asiago filling into each mushroom cap, packing gently but leaving a small dome above the rim.

Place the filled caps back on the prepared baking sheet. Sprinkle the tops with 2 tbs grated Asiago.

Bake in the preheated oven for 12–15 minutes, until the mushrooms are tender and the filling is hot and lightly golden on top.

If you want more color, broil on high for 1–2 minutes — watch closely to avoid burning.

While mushrooms bake, warm a small cast-iron skillet over medium-low heat and add 1 tbs melted butter or olive oil to coat the bottom.

When mushrooms come out of the oven, transfer the stuffed caps into the warm skillet, arranging them snugly.

Heat on the stove for 1–2 minutes to meld flavors and gently sizzle, then remove from heat.

Garnish with 1 tbs chopped fresh parsley and serve immediately on the skillet with lemon wedges on the side for squeezing.